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users rating2.5/4

This came out great. We
actually made it with
swordfish rather than
mahi-mahi. Also,
instead of boiling and
straining tamarind pulp,
I simply used prepared
tamarind paste (in the
Indan foods section).
Tasted great but also
didn't form a glaze.
What do we need to do
to get a glaze? Broil
under high heat?

The flavor of the sauce was really good, but was not really a glaze and just ran off the fish. If I made it again I would reduce the sauce to a thicker consistancy. The fish on the grill was really good anyway.

To dorisintoronto, I wouldn't be too concerned about both the soy and fish sauce overpowering the fish, but I would personally omit the salt. Salt is rather unnecessary when you've got other ingredients to take that seasoning role.